• 1/4 cup EV Olive Oil
• 1 red onion, peeled and chopped
• 3 cups green beans, trimmed
• 4 Roma tomatoes, peeled and chopped
• 2 handfuls basil and mint leaves
• 3 cloves garlic, peeled and sliced
• Celtic sea salt and fresh ground pepper to taste

Heat the oil in a heavy pan then add the onion and garlic sauté them over a medium heat

Now place in beans, tomatoes mint and basil 

Turn heat to low and place on lid cook for 20 mins 

Season to taste

Mixed seasonal vegetables of your choice (enough for 4 people)

Dressing

• 2 garlic cloves, crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons lemon juice

Preheat the oven to 250ºC (500ºF/Gas 9). 

Peel and chop your vegetables into chunks or wedges and place in a large bowl. 

Put all the dressing ingredients in a jar. 

Screw the lid on tightly, shake well, then pour over the vegetables. 

Toss the vegetables well, making sure they are evenly coated in the dressing. 

Spread the vegetables in a large roasting tin and season with sea salt and freshly ground black pepper. 

Roast for 35–40 minutes, or until the vegetables are tender, browned and crispy, turning and basting them halfway through. 

Transfer to a warmed platter to serve

Serves 4

• 500gms diced chicken 
• 2 TBS coconut oil
• 1 onion, chopped
• 1 knob ginger sliced
• 2 cloves garlic, sliced
• 2 green peppers, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 orange pepper, sliced
• 1 stick celery, sliced
• 1 cup green beans, chopped
• 1 head baby broccolini, chopped
• 1 cup English spinach
• 1 cup yellow squash, chopped
• Celtic sea salt to taste
• 1 TBS salt reduced wheat free tamari
• 1 TBS tahini
• ½ tsp. stevia

Brown onions and garlic in oil

Add chicken cook until no longer pink

Add vegetables and stir-fry until crisp

Add tahini and seasonings and tamari and stevia and mix

Cook with lid on for 10 mins on low heat

Serve

• 750 gms chicken diced 
• 1 TBS coconut oil plus extra
•  1 can coconut milk 
• 2 TBS lemon juice
• 4 yellow onions - thinly sliced
• 4 large cloves garlic minced
• 1 large tomato diced
• 2 TBS raw grated ginger
• 1 TBS whole cumin seeds
• 2 tsp. ground coriander
• 1 tsp. turmeric powder
• 1 tsp. sea salt 
• Freshly cracked pepper

In a large saucepan, heat coconut oil on medium heat

Add garlic, ginger and onions and sauté until browned

In the same pan, slide onion, garlic and ginger to one side and add more coconut oil if necessary to toast the cumin and coriander until they are browned

Mix all ingredients together in the pan and add chicken, turmeric, lemon juice, tomatoes, coconut milk, sea salt, and a few twists of freshly cracked pepper, stirring well

Cover and reduce heat to low, simmering for about 30 minutes

Serves 4

• 750gms boneless beef, cut into 1 inch pieces
• 1 large yellow onion - diced
• 8 large stalks celery - sliced into 1/2 inch slices
• 4 cloves fresh garlic - crushed & minced
• 1 large turnip cut into 1 inch chunks
• 1 TBS  Mexican Spice or mix 1/2 tsp. chilli, cumin and cayenne
• TBS extra virgin coconut oil
• 1/4 cup tomato paste
• 3/4 cup natural  beef stock or water
• Ocean sea salt and cracked pepper to taste
• Fresh oregano to serve

Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned 

Add garlic and sauté another minute

Add beef and tomato paste and Mexican Spice and stir to combine everything well, cook for 2 minutes

Now turn heat to medium low, add stock and cover and simmer for approximately 1 hour, checking liquid level occasionally

Add celery & turnips, Celtic salt and cracked pepper to taste, stir gently to combine

Check liquid level, and, if needed, add another 1/4 cup of water

Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender

Serve in wide bowls over brown rice and garnish with fresh oregano

• Leg of Pork
• Handful fresh sage
• 1 onion, thinly sliced
• 5 cloves of garlic, 1 peeled & crushed
• 1 TBS Olive Oil
• 3 daikons halved then chopped into wedges
• 1 tsp. sea salt & fresh ground pepper to taste

Preheat oven to 350 degrees F or 177 degrees Celsius
Put veggies in bottom of baking dish along with 4 whole garlic cloves
Put Pork in middle of dish and place sage inside and underneath pork
On top run with sea salt and sprinkle with fresh ground pepper
Place in oven for 10 mins on high to crisp up top then turn heat down to moderate about 300 degrees F or around 150 degrees Celsius and bake for 1 hour and 20 mins or until tender
Serve with Squash sauce, daikon wedges, and green beans